Place mixture into 2 piping bags fitted with a small round tip and a star tip.

Pipe caps and stems of mushroom onto lined baking sheet by holding the piping bag upright. Smoothen the caps of the mushrooms with damp fingers.

Repeat the process for xmas tree.

Bake in preheated oven at 100 deg cel for 1.5 hours until the meringue is firm and dry to touch. Cool in oven.

To assemble : Brush some melted chocolate over the base of the cap of the meringue mushroom. Stick a stem over and rest the mushroom upside down till the chocolate harden. Dust some cocoa powder over the surface for final finishing.

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com